Breakfast:
Dinner. My first go at sous vide 
What did you Keto today?
Hardrock_keto_chick
(I came for the weight loss and stayed for my sanity... )
#7737
JustPeachy
(Sophie)
#7738
I love that your tomato cages are at the ready! Oh, and those eggs look really yummy too!
smsherbert
(Shayne)
#7740
Smoked beef ribs. They were sooooo good. We couldn’t eat them all, but I needed the bones for broth. So I cut/pulled the meat off and packed it into a bowl with the bones going into the crockpot.
Hardrock_keto_chick
(I came for the weight loss and stayed for my sanity... )
#7741
I like it. Have some burgers in it right now for tomorrow… 
runswithdogs
#7742
Porkrind crusted Rosemary & garlic lamb chump chops (bone in, yummy marrow!) with green beans, asparagus, artichoke and cherry tomatoes cooked in gee…lots of gee…
hedleylo
(Lonnie Hedley)
#7743
1303.2 was fat calories. I think the more I’ve restricted my eating to calorie dense food, the smaller my stomach has gotten. If you’re used to eating large amounts, 1600 calories might be easy. Since my stomach is used to fitting around 1900 calories in a 6 hour window, 1600 calories in one sitting is harder than it sounds. I expected to wolf it down without issue, but it ended up being a bit of a chore. Caused me to be nauseous for the rest of the night. I know for the future that if I skip lunch, don’t try making it up at dinner.
hedleylo
(Lonnie Hedley)
#7744
JustPeachy
(Sophie)
#7745
This is a VatersTag dinner for my husband, who is a wonderful dog daddy.
NY strip topped with mushrooms sauteed with roasted garlic and a BAS ( Big Ass Salad).
It was yummy too (although I could only manage half of the steak) and he was a happy camper, so mission accomplished!
eo4wellness
(E.O.)
#7746
This is similar to my “starting” routine until I seemed to feel fat adapted based on what not eating did (symptoms wise). I used cold from the fridge Laura Scudders (2 TBSP) + Coconut oil or MCT oil (what ever I had on hand) to consistency, 1-2 TBSP organic 100% coco powder and 1 sweet leaf package. Low carbs, high fat, dark chocolate. I’m not eating it daily now, but until I felt fat adapted, I did. I went from eating all the time due to hunger to OMAD.
Anniegirl9
(LeeAnn Brooks)
#7749
I’d definitely try those spam fries.
I need a little adventure in my life.
sommer_strickland
(Sommer Strickland)
#7751
Uploading… Strawberry cheesecake ice cream! So rich and creamy!
rettakat
(Retta Stephenson)
#7752
@Baytowvin
Wow, that looks so juicy and moist! I bake mine, and while it tastes great, the top seems too hard and dry, not like yours. Please tell how you do yours?? Thanks. 
Baytowvin
(TJ Borden)
#7753
I sous vide small slabs of pork belly (usually about 1.5 lbs each - usually what’s left when I break down large slabs to make bacon) at 60 degrees Celsius for 18-24 hours, pat dry with paper towels, cut the slabs into 3/8”-1/2” slices, then fry them for 3-4 minutes. Basically just for the preferred color/outer crispness since after a day in the water bath, they’re fully cooked and tender. I use a frydaddy which keeps the temp between 350-375. I use tallow, although enough fat renders out of the belly, it’s mostly just lard by now.
After I take them out, but while they’re still hot and oily, I give them a generous hit of salt.
